This Pineapple Cucumber Salad is a refreshing and vibrant dish that combines the sweetness of ripe pineapple with the crispness of fresh cucumber. Lightly dressed with a tangy lime dressing, it’s perfect for hot days, as a side dish, or even a light snack.
Why You’ll Love This Recipe
I love this salad because it’s incredibly simple to make but packs a lot of flavor and texture. The juicy pineapple balances the cool crunch of cucumber beautifully, and the lime dressing adds just the right zing. It’s a perfect healthy option when I want something fresh and easy, yet satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh pineapple, peeled and diced
- Cucumber, thinly sliced or diced
- Red onion, finely sliced (optional for a bit of bite)
- Fresh cilantro or mint leaves, chopped
- Lime juice
- Honey or agave syrup (to taste)
- Salt and pepper
Directions
- Start by preparing the pineapple and cucumber. Peel and dice the pineapple into bite-sized pieces. Thinly slice or dice the cucumber depending on the texture I prefer.
- If I’m using red onion, I slice it very thinly to avoid overpowering the salad.
- In a large bowl, I combine the pineapple, cucumber, and onion.
- I whisk together fresh lime juice, a drizzle of honey or agave, salt, and pepper to create a light dressing.
- Pour the dressing over the salad and toss everything gently to combine.
- Lastly, I sprinkle chopped cilantro or mint on top for a fresh herbal note.
- Chill the salad for about 15-20 minutes before serving to let the flavors meld.
Servings and Timing
This recipe serves 4 people as a side dish.
Prep time is about 10 minutes, and I usually chill it for 15-20 minutes before serving to enhance the flavors.
Variations
- I sometimes add a small diced jalapeño if I want a bit of heat.
- Adding a handful of toasted nuts, like cashews or peanuts, gives the salad a nice crunch.
- For extra freshness, I might include some chopped fresh mint instead of cilantro.
- Sometimes I swap lime juice for lemon juice depending on what I have on hand.
- If I want a creamy touch, I mix in a little crumbled feta cheese.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator. The salad keeps well for up to 2 days, but it’s best eaten fresh to retain the cucumber’s crispness. I don’t recommend reheating since it’s a cold salad, but if needed, I just bring it to room temperature before serving.
FAQs
Can I use canned pineapple instead of fresh?
I prefer fresh pineapple for its natural sweetness and texture, but canned pineapple drained well can work in a pinch.
What kind of cucumber is best for this salad?
I like using English cucumbers because they have fewer seeds and a thinner skin, making the salad smoother and less bitter.
Can I make this salad ahead of time?
Yes, but I recommend prepping it and keeping the dressing separate until just before serving to keep everything crisp.
What can I substitute for lime juice?
Lemon juice is a great substitute if I don’t have lime on hand; it gives a slightly different but still bright flavor.
Is this salad vegan?
Yes, the basic recipe is vegan. Just be sure to use a plant-based sweetener like agave instead of honey if you want to keep it fully vegan.
Conclusion
I find this Pineapple Cucumber Salad to be a perfect combination of sweet, tangy, and fresh flavors that come together quickly and easily. It’s ideal for summer meals, picnics, or anytime I want a light, refreshing dish. I always appreciate how versatile it is and how simple tweaks can make it feel brand new each time I make it.
PrintPineapple Cucumber Salad
This Pineapple Cucumber Salad is a refreshing blend of sweet pineapple and crisp cucumber, dressed with a tangy lime vinaigrette. It’s a perfect light and healthy dish for hot days, ideal as a side or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 2 cups fresh pineapple, peeled and diced
- 1 large cucumber, thinly sliced or diced
- 1/4 red onion, finely sliced (optional)
- 2 tablespoons fresh cilantro or mint leaves, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey or agave syrup (to taste)
- Salt and pepper to taste
Instructions
- Peel and dice the pineapple into bite-sized pieces.
- Thinly slice or dice the cucumber according to preference.
- Finely slice the red onion if using.
- In a large bowl, combine the pineapple, cucumber, and onion.
- Whisk together lime juice, honey or agave, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle chopped cilantro or mint on top for garnish.
- Chill the salad in the refrigerator for 15-20 minutes before serving to allow flavors to meld.
Notes
- Add a diced jalapeño for some heat.
- Include toasted cashews or peanuts for extra crunch.
- Use lemon juice instead of lime juice for a different citrus flavor.
- Top with crumbled feta cheese for a creamy variation.
- Best served fresh; refrigerate leftovers for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 12g
- Sodium: 100mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg